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Thursday, December 1, 2011

This is the way we eat our jelly

We have been eating so much JELLY lately. And this is why I start singing this song...

(In the tune of a kiddy song, "This the way we wash our hands")

This is the way we eat our jelly Eat our jelly Eat our jelly On a cold and frosty morning

I must admit that it is quite embarrassing that I've gone crazy making too much jelly!!! All because we all have different version of our favourite jelly and I've been making several varieties of jelly to suit our individual taste.

This mango pudding jelly recipe from about.com is my favourite. Instead of cream, I've used evaporated milk to make this low fat and low sugar jelly. I simply love it mainly for the fact that this jelly is made with all natural ingredients...real mangoes with no artificial colouring. Another good thing is that I can adjust the amount of sugar added according to my taste. Good to know that this recipe is versatile that it can be varied by replacing evaporated milk with coconut milk for a dairy-free jelly.

Despite all the facts that I like about my favourite jelly, my husband doesn't like its soft "custard texture". He likes the firm kind of jelly just like the commercial ones sold in the supermarkets. This mango pudding from Happy Home Baking is exactly what my husband like. This recipe is really easy to make and very delicious to eat.

As for my son, all that he wants is blue jelly made with blueberries in blue cups. Everything has to be BLUE with no exceptions.

Make sure your mangoes are ripe - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.

Add the sugar to the hot water/gelatin mixture and stir to dissolve.

Add this mixture to the mango in the food processor/blender. Also add the coconut milk (evaporated milk). Blitz briefly until ingredients are combined.

Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit (or extra evaporated milk) and ENJOY!

Pour a cup of hot boiling water into a bowl, stir in the jelly crystals making sure the crystals dissolved completely. (If the crystals doesn't dissolve completely, heat the mixture in a saucepan, stir till the crystals dissolve completely.) Set aside and let it cool off a little.

Add in the can of evaporate milk. Stir in the mango cubes. Mix well. Spoon into jelly cups. Chill in fridge to set.

After filling the jelly cups, use a teaspoon to remove air bubbles which will form on the surface, otherwise there will be unsightly bubbles on the surface of the pudding when set.

Empty contents of packets into a bowl and add 1 cup of boiling water. Stir and dissolve well. Add 200ml of cold water and stir. Distribute blueberries into the cups and then spoon the jelly mixture into the cups. Refrigerate until firm and wobbly (minimum 4 hrs). Place in the refrigerator to set until firm, and then serve.

16 comments:

oh my Zoe this looks superb we make a very similar almost exact pudding with evaporated milk.this looks delicious I was just thinking of posting but worried about the picture :)we love the mango pudding :)

your jelly is great! The photo showing that you scooping out looks like a piece of mango and i can imagine the full flavour of the mango there. YUm! Very nice presentation especially the blue ones. Your boy is into smurf mood, is it?

You have the jelly recipes for everyone here! I think all kids like blue jelly as mine think it tastes the best, too! "I like the 1st jelly, it's the jelly for me!" (sing as the aeroplane jelly song) :)